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Tuesday, June 4, 2013

CHIPOTLE CHICKEN TORTILLA SALAD and COBB SALAD

We have only been out to our lake cabin a few times this summer, it is close, and we love to go, but due to the cool spring, and then our summer travel schedule, it has been difficult to get out there as much as we would like.
However, every time we are able to make it, it feels like a vacation, and I try to keep the food simple, so it's relaxing all around. Therefore, I look for recipes that take minimal preparation, cooking and clean up and, enjoyed out on the deck with a lake view, has made even the most simple of dishes taste amazing!

CHIPOTLE CHICKEN TORTILLA SALAD


1 1/2 pounds of chicken breasts, cut into strips
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
salt and pepper
1/4 cup olive oil
1 shallot, chopped
1 garlic clove, smashed
2 tablespoons of chipotle in adobo sauce, finely chopped
2 tablespoons sherry vinegar
1 tablespoon of brown sugar
1 to 2 romaine hearts, coarsely chopped
1 yellow pepper, sliced
1 avocado, diced
1 lime, juiced
2 tomatoes, diced
1/2 cup chopped cilantro
1 to 2 cups of lightly crushed tortilla chips

Season with the chicken with the cumin, paprika, coriander, salt and pepper. In a large skillet, drizzle in a couple of tablespoons of olive oil or spray with cooking spray, and heat over medium-high heat. Add the chicken and cook through, 7 to 8 minutes. Transfer to a plate, reserve the skillet.
In a food processor, puree the shallot, garlic, chipotle in adobo, vinegar and brown sugar. Add 1/4 cup olive oil.
In the reserved skillet, simmer the sauce for 1 minute.
In a large bowl, place the lettuce and pepper. Add the avocado and dress with the lime juice. Top with the tomatoes, cilantro and chips. Pour in the warm dressing and toss. Top with the chicken.
Enjoy!

Recipe adapted from Everyday with Rachael Ray
www.rachaelraymag.com/‎

COBB SALAD


2 chicken breasts
3 tablespoons olive oil
salt and freshly ground pepper
2 eggs
4 cups shredded romaine lettuce
1 tablespoon fresh lemon juice
8 slices cooked bacon, chopped
2 tomatoes, chopped
4 ounces blue cheese, sliced or crumbled
1 avocado, pitted, peeled and diced

Heat oven to 425F. On a rimmed baking sheet, drizzle chicken with 1 tablespoon of oil, and season to taste with salt and pepper. Roast until cooked through, about 25 minutes.
Transfer chicken to a cutting board and let sit until cool enough to handle. Slice chicken.
Quarter eggs. In a large bowl, combine lettuce, lemon juice, and 2 tablespoons of oil. Season to taste with salt and pepper, toss to combine and top with eggs, bacon, tomatoes, cheese, avocado and chicken.
Enjoy!

Recipe adapted from Martha Stewart Everyday Food
www.marthastewart.com/everydayfood‎

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